No–that is not a big ice cube in my cup…it’s a chocolate marshmallow. You should be so jealous. Truly.
So, let’s just say you’re in the mood for a nice warm cup of hot chocolate. As you look in the cupboard, you realize that you are out of ye old “Swiss Miss.” No problem, you think. We’ll just do the back woods thing and make it from scratch. Fine…until you open the cocoa canister and find that there is only a dusting left at the bottom. Now what?!
But wait! What’s this? Could it be a couple of 3 Musketeers bars in the back there–hiding out for that certain craving that you get at 10:30pm sometimes?
That’s all you’re going to need my friend. Wait’ll you read this.
Candy Bar Hot Cocoa
Ingredients:
1½ cups chopped 3 MUSKETEERS® Bars 3 cups lowfat milk 1/4 teaspoon ground cinnamon, plus more for dusting 2 tablespoons whipped cream
Directions:
1. Combine the candy with the milk and ground cinnamon in a small saucepan. Bring to a simmer over medium heat, stirring constantly until the candy is completely melted. 2. Pour into mugs. Add a cinnamon stick–if you like, and top with a small dollop of whipped cream–or one of those gigantic marshmallows from William Sonoma. Sorry. I love them. Dust with a sprinkling of cinnamon.
As you sip try to avoid giggling your head off at your own decadence.
Ever since I was a little girl, my favorite snack has been Cheetos. Almost any kind will do, but my very favorite are the real, live Cheetos brand…
baked. To me…the others don’t even count.
I loved Cheetos so much that at Christmastime, while everyone else was getting a stocking filled with tons of goodies, I got one with a bag of Cheetos stuffed in it. My brother quickly pointed out to me that I was being completely ripped off, and that maybe I should ask Santa to just put the bag of cheese puffs under the tree next time. It took me a while to figure out what he meant.
Last year, on Gracious Rain, we had a Cheetos taste test, because I had no idea that there were so many different kind in the world. Amazing. Wonderful. Inspired. It was a grand event with everyone getting ballots and samples so that they could judge accurately. Of course, since it was my taste test, I felt completely justified in stacking the vote.
Just in case you didn’t get enough of anything and everything in heart shapes–try these tender little jam cookies. Oooooh-wooo—you won’t forget these lovelies–but do try to be mature…
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in pecans. Refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with a 3-in. heart-shaped or 2-1/2-in. round cookie cutter. From the center of half the cookies, cutout a 1-1/2-in. heart or round shape. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Spread 1/2 teaspoon jam over the bottom of the solid cookies; Sprinkle cutout cookies with confectioners’ sugar–if you want. We left ours plain. Carefully place over jam cookie.
You’ll end up with about 3 dozen of the prettiest little cookies you’ve ever seen.
They are honestly pretty enough to pass out to the neighbors.
These little lovelies remind me of those fabulous Devil’s Food cookies that my mama used to buy and….
hide from us. What?! Too good to share with the kids? Aparently so.
Well fine then.
I’ll make my own.
Ooooh baby.
Do brace yourself.
Devil’s Food Surprise Cookies
Ingredients:
3-1/2 cups all-purpose flour
1-1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
2 large eggs
1 cup milk
2 teaspoons pure vanilla extract
24 large marshmallows, cut in half horizontally or 4 small marshmallows
Chocolate Frosting for Surprise Cookies
Directions:
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Devil’s Food Frosting
4 cups powdered sugar
1/2 cup butter, melted and cooled
1/2 cup cocoa
1/2 cup milk
1/2 tsp. vanilla
Stir ingredients together till creamy.
Nowwww then…I triple-dog-dare you to make these incredible little devils and NOT sneak six of them in your purse.
24 large marshmallows, cut in half horizontally or 4 small marshmallows
Chocolate Frosting for Surprise Cookies
Instructions
Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.
Add egg, milk, and vanilla, and beat until well combined.
Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1¾-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart.
Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly.
Return to oven, and continue baking until marshmallows begins to melt, 2 to 2½ minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Notes
Devil's Food Frosting
4 cups powdered sugar
½ cup butter, melted and cooled
½ cup cocoa
½ cup milk
½ tsp. vanilla
Stir ingredients together until creamy.
